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Gluten-Free Recipes:
Sponge Cake |
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This is one of those recipes which have been passed on and whose origins are
lost in mists of time. It is not gluten-free by design, but by accident.
It produces good, hard to stuff up sponge cakes.
Ingredients:
| 4 eggs |
3/4 cup caster sugar |
| 1 cup cornflour (made from corn of course) |
2 tbs GF custard powder |
| 1 tsp cream of tartar |
1/2 tsp bicarbonate of soda |
Method:
- Preheat the oven to 190C, and grease and flour (GF please) 3 sandwich tins 21cm (8 inch) in diameter .
- Separate the eggs. Beat the whites until stiff, add the yolks and beat together.
- Add the sugar and beat until the sugar is dissolved.
- Sift the dry ingredients together 3 times, then fold into the egg mixture. You can use the lowest speed on an electric mixer.
- Divide the mixture between 3 sandwich tins.
- Drop each tin 3 times on the bench. This is to get rid of any large air pockets, so drop from about 22cm (9 inches) and drop them flat otherwise you will have a lot of cleaning to do.
- Bake in the oven at 190C for about 20 mins. They are done when they are reasonably firm to touch and start to pull away from the sides of the tin.
- Cool on wire rack.
- When cool, sandwich the 3 cakes together using fresh whipped cream and jam or strawberries etc.
Note:
The baking time will depend on your oven. You may need to adjust your oven temperature.
This recipe is supposed to be foolproof, but we know someone for whom it has never succeeded. But then, this person cannot successfully make a sponge cake of any description using any recipe!
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Last updated :April, 2000